broken husks of the seeds of cereal grains that are separated from the flour by sifting
food prepared from the husks of cereal grains
Outside layer of a grain.
Origin: From bren, from brennos, from bragnos (compare Welsh braen ‘stench’, Irish bréan ‘rancid’), from bʰreh₁g- (compare Latin fragrare ‘to smell strongly’, Dutch brak ‘hound’).
the broken coat of the seed of wheat, rye, or other cereal grain, separated from the flour or meal by sifting or bolting; the coarse, chaffy part of ground grain
the European carrion crow
Bran, also known as miller's bran, is the hard outer layers of cereal grain. It consists of the combined aleurone and pericarp. Along with germ, it is an integral part of whole grains, and is often produced as a by-product of milling in the production of refined grains. When bran is removed from grains, the grains lose a portion of their nutritional value. Bran is present in and may be milled from any cereal grain, including rice, corn, wheat, oats, barley and millet. Bran should not be confused with chaff, which is coarser scaly material surrounding the grain, but not forming part of the grain itself. Bran is particularly rich in dietary fiber and essential fatty acids and contains significant quantities of starch, protein, vitamins, dietary minerals and phytic acid, which is an antinutrient that prevents nutrient absorption. Rice bran is a byproduct of the rice milling process, and it contains various antioxidants that impart beneficial effects on human health. A major rice bran fraction contains 12%-13% oil and highly unsaponifiable components. This fraction contains tocotrienols, gamma-oryzanol and beta-sitosterol; all these constituents may contribute to the lowering of the plasma levels of the various parameters of the lipid profile. Rice bran also contains a high level of dietary fibres. In addition, it also contains ferulic acid, which is also a component of the structure of nonlignified cell walls. However, some research suggests there are levels of inorganic arsenic present in rice bran. One study found the levels to be 20% higher than in drinking water. Other types of bran contain less arsenic than rice bran, and are just as nutrient rich.
Chambers 20th Century Dictionary
bran, n. the refuse of grain: the inner husks of corn sifted from the flour: the coarser part of anything.—n. Bran′fulness.—adj. Bran′ny. [O. Fr. bran, bran; prob. Celt.]
The Nuttall Encyclopedia
name given to Fingal's dog.
The numerical value of BRAN in Chaldean Numerology is: 1
The numerical value of BRAN in Pythagorean Numerology is: 8
Sample Sentences & Example Usage
A nonfat bran muffin will spike in a half hour.
Intact whole grains that still have the outer layer [the bran], such as farro, freekeh, sorghum, and wheat berries, should be soaked in water overnight to help release the phytates, but this doesn't apply to semi-refined or unhulled types like pearled barley or instant oats.
Images & Illustrations of BRAN
Translations for BRAN
From our Multilingual Translation Dictionary
- acemite, afrecho, salvadoSpanish
- semola, cruscaItalian
- ぬか, ふすまJapanese
- 겨, 기울Korean
- KrëschLuxembourgish, Letzeburgesch
- высевки, отрубиRussian
- мекинје, mekinjeSerbo-Croatian
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